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Wednesday, February 24th, 2010
2:53 pm
Drinks help
I am throwing a party new St.Patrick's day this year and have stated a bonus for green drinks. I'm trying to avoid adding green dye to everything cause that feels like cheating but if I add Midori to everything that is just lack of imagination. Anyone have clues to broaden the potential for green drinkability?
Saturday, August 1st, 2009
2:33 pm
Rum Shrubs
Today I tried a vintage cocktail from the time of the founding of the United States. Rum was big back then but it was a fairly foul tasting rum in most cases. I set the stage with the following bit:

"RUm was by far the most popular spirit of the era, and often the only spirit sold. Guests could have ordered up a mimbo, a sling, a bombo, a syllabub, a punch, a calibogus, a flip, a bellowstop, a sampson, or stonewall. Colonial tavern keepers were every bit as imaginative as today's $12-a-cocktail bartender and would have added molasses and dried pumpkin and coarse sugar and water and bit of citrus and whatever else was at hand to give the drink some depth - and, more to the point, to mask the rum's taste."
-"...and a bottle of Rum" by Wayne Curtis

The recipe I tried was for a shrub. A shrub is a vinegar based drink, possibly for preservation of the mixer, that used to be popular with our founding fathers and is still served in various bars in Philadelphia and Washington DC that cater to a crowd enamored with them.

The recipe is:

One part rum and one part shrub in crushed ice and then topped off with water or ginger beer.

The shrub is made by taking one cup white wine vinegar, a half cup water, a half cup sugar, and one pint of fruit to be boiled down and strained. It can then be stored in the fridge.

Of course, to try this vintage cocktail, I had to make it myself. I made two types, one raspberry following the recipe above. The other was a balsamic strawberry where half my vinegar was balsamic. In drinks, they both seem to work for me. The do have a tart tang from the vinegar but that along with the sugar and fruit does it's job of covering up the rum (not that the rum I used, Cruzan, needs to be covered up). The raspberry is sort of 'eh' (I'm not big on raspberries anyway) but the balsamic strawberry is very nice. I tried both with water but I'll have to try topping off with ginger beer next.
Saturday, April 25th, 2009
10:56 am
For the record
JK's Scrumpy Hard Cider is everything I don't like about hard ciders that I don't like. I don't care if it is organic or even "farm house organic" whatever that is.

It's cloyingly sweet, has a shallow flavor and a finish that speaks of poor filtering.
Friday, March 6th, 2009
8:58 am
Watchmen Inspired Drinks
The new Watchmen movie is coming out today, and I'm sure many people on this list already know this. So here are a list of Watchmen inspired cocktails that I discovered via a link from Coilhouse. I'm going to have to try some of these, especially the Black Freighter.

Black Freighter

2 oz Gosling's Black Seal Dark Rum
3/4 oz Grand Marnier
1/2 oz Hiram Walker Creme De Cacao Dark
Wednesday, February 18th, 2009
10:19 pm
Recently, I suggested making a variation of the Moscow Mule as something wasn't ringing my bells and this is what I came up with. To be served in a high ball glass.

I hereby name it Hetairae:

3/4 shot Hpnotiq
2 shots of vodka
The juice of 1/3 of a lime
Splash of Coke
Fill the rest of the way with soda water

It is extremely mellow and drinkable. Enjoy!
Tuesday, February 17th, 2009
8:27 pm
As a late Christmas gift, I received "...and a Bottle of Rum, a History of the New World in Ten Cocktails". I've been reading it and it is more of a history of the United States as told by rum. Each chapter of the ten chapters which covers a period of time begins with a drink recipe and some history from that time period.

For the time period leading up to the American revolution, the drink is a Bombo:

2 oz. rum
2 oz. water
1/2 teaspoon molasses
dusted with nutmeg

It's a simple, smooth drink and not bad. I can see how it could be the most popular drink in the period of no refrigeration or fresh fruit. I'm using Pyrat rum which probably makes it even a little sweeter than normal but that's how I like it. With the nutmeg, it almost tastes like a christmas cake. I will probably have to head down to Sun Liquor and have them make me one if they have the molasses and nutmeg.

Later, I really want to try and even older drink, the Flip, but I have no idea where I'll find a loggerhead and a fire to heat it with (wanting a new world drink rather than the European version heated in a pan), but it sounds good to me.
Tuesday, October 28th, 2008
7:01 pm
Pirate's Blood
I went to friend of mine's housewarming where he made up several of a list of vintage cocktails and summarily tried to kill us with them. Several were quite good and one I have the ingredients for and am making at home.

Pirate's Blood

3 oz Dark Rum ( I use Cruzan Black Strap, about as dark as you can get)
3/4 oz lime juice
2 dashes of bitters
Friday, August 1st, 2008
5:00 pm
Today's drink: PIMMMS cup
1-1/2 oz Pimm’s No. 1
2-1/2 oz fresh lemon juice
1 oz simple syrup
1-1/2 oz chilled lemon soda (preferably French-style ‘lemonade’, but 7up will do)
cucumber wheel, for garnish

Add the Pimm’s, lemon juice, and simple syrup to a cocktail shaker. Add ice and shake well, straining into an ice-filled colling glass. Stir in the soda, and garnish with the cucumber wheel.
Thursday, July 10th, 2008
8:53 am
OK, so some of what I drank in Mexico.
Who the hell goes somewhere outside their country without trying some of the local stuff?

I had some Xtabentun, which is Mayan honey liqueur. Think of it as mead crossed with ouzo. Pretty nice as a sipping liqueur over ice.

Membrillo, which is this hard-to-find tequila/quince liqueur that's also suited to be sipped over ice. Sweet, but not TOO sweet.

There were, of course, the mandatory margaritas you are required to drink in Mexico or they revoke your tourist license. My favorites were the mango margaritas at La Buena Vida (which were like drinking a smoothie, though after a few I sure knew I wasn't DRINKING a smoothie) and the Don Julio Blanco margaritas at my hotel in Cancun. I also had some Don Julio reposado (which is a very smooth, peppery/oak tequila).

Havana Club anejo. This was done neat ala scotch. I got definite banana smells off of it. Awfully tasty.

Flor de Caña rum. I sampled some of the 5 year anejo (VERY smooth, banana smell off of it as well, but more pepper than the Havana Club), and had some of the 4 year white dry rum in a Cuba Libre (also very good, but white rum is for mixing, not drinking straight). I am bringing home a bottle of the 7 year rum (I think it ran me about $15). I am REALLY looking forward to cracking that open at some point.
Wednesday, July 9th, 2008
8:05 pm
What's on the drink menu tonight.
Blue Moon

2 oz dry gin
3/4 oz lemon juice
1/2 oz creme de violet

And a great web site for all things alcoholic

Wednesday, June 4th, 2008
8:26 pm
Lately, I've been about the Gimlet, gin and lime juice, usually on the rocks. Every bartender seems to know what it is and they all seem to have different recipes. Sometimes I get about half and half of gin and sweetened lime juice for a sweeter cocktail. Other times I get a glass of gin with a hint of lime. So far the best on has been muddled limes, sweetened lime juice and gin. I usually get Bombay Sapphire as the gin.
Tuesday, June 3rd, 2008
9:44 pm
The Macallan 30 year old Sherry Oak.
Following Julians lead.

Tonight I am drinking Scotch. It took a long time for me to acquire a taste for Scotch. But
several years ago when I was living with a wonderful woman she taught me to enjoy the
subtle flavors found in a good Scotch. As a matter of fact we used to go to a place up on
15th called Hop Scotch. It was located in the same location that now house Smith. As the
name implies all they served was Scotch. If I remember right they had over 300 varieties
on hand and I'll bet that over the two years we went there we must have tried most of them.

So tonight it's a 30 year old Scotch. The Macallan Sherry Oak is exclusively matured in selected Sherry oak casks from Jerez, Spain.

This satisfyingly complex Single Malt, matured at The Macallan distillery for a minimum of 30 years is characterized by its rich color, aroma and flavor with hints of dried fruits, spice and chocolate orange.

I have just a little left of this bottle maybe 6 or 7 more drinks and then it will be gone. God my wallet
is already weeping about having to replace it.
9:06 pm
Tonight Julian is drinking:
The Valencia martini.

(I'm kind of leading the charge here, I'd like to see more narrative. I'd like to know WHY you are drinking what you are drinking today.)

I was up at Trader Joes and they have very excellently priced bags of valencia oranges on sale.

Valencia oranges are well known for their taste and color, and being a man who would rather juice a bag of oranges than actually buy a jug of orange juice ("all that I love is watered by the sweat of my brow. - Dale Proenneke") I bought one, took it home and got out my trusty hand citrus juicer:

And went to town. I messed with the recipe a bit before I think I found the perfect mix for what I have dubbed 'the valencia.'

Here is what you will need:

1 large bottle of orangina (for filler and a bit of fizz)

vodka (grain, please. Potato vodka would change the flavor for the not better. When mixing, I prefer platinum. It's a mid shelf several times filtered. It's basically SKYY without the fancy makeup.)

Citrus zester

True valencia oranges

martini shaker/strainer/mixing pint glass

To pour:

1- Fill the shaker with ice, and use the zester to zest the orange rind into it over the ice. This will ensure you get that great orange oil flavor in the drink.

2 - measure your vodka into the martini glass first. Everyone knows their own preference. Mine is about the equivalent of 2 standard shot glasses plus a 'dash' :P

3 - using the citrus juicer, juice the orange (or two) into the martini glass, adding a float of orangina to round it out.

Now that the volume is established, transfer from the martini glass to the mixer (careful!)

let that chill for a minute, then shake.

using the strainer (otherwise you are going to have pulp from the orange and seeds) pour back into martini glass.

Serve with a twist of valencia rind.

I think you will find the orange flavor up front, but not too heavy. One huge problem I have with drinks involving orange juice is they seem to make me kind of 'full' after one or two. this is actualyl pretty nice.

I'm sure it needs tweaking, but, there it is! Enjoy.
Saturday, May 3rd, 2008
9:08 am
The original Zombie recipe
1 oz. Dark Jamaican rum
2 oz. Gold Barbados Rum
1 oz. white Puerto Rican Rum
1/2 oz. apricot brandy
3/4 oz. papaya nectar
3/4 oz. unsweetened pineapple juice
Juice of one large lime
Teaspoon of finely granulated sugar

Dissolve sugar in the lime juice, then shake everything well with cracked ice and pour into 14oz. frosted glass. Add 1 oz. of carbonated water and enough ice to fill glass. Float a dash of 151 proof Demerara rum. Garnish with mint sprig, pineapple cube skewered between one red and one green cocktail cherry, and powdered sugar sprinkled over all.
Tuesday, April 29th, 2008
6:34 pm
at Sun Liquor. black tea infused rum with lime and grapefruit juice. it's called a Hemingway Daiquiri. it's delicious.
Tuesday, March 18th, 2008
8:30 am
A Beer for St. Patrick's
But not your typical beer. In celebration of not being Irish or an amateur, last night's outing consisted of Sushi and Kirin Ichiban. Always crisp, always refreshing.

Wednesday, March 12th, 2008
4:51 pm
Tonight the Vodka Slushy
This is a tasty but deadly drink.

You need to start the day before or be like me and always have a pitcher of these ready to go.

1 bottle of 100 proof Vodka (it can be a cheap one)

1 quart of Newman's Own Lime Aid

pour all into a 2 quart pitcher, place in freezer, stir every now and then.
it will freeze to a slushy consistency.

Spoon into 16 oz glasses (about 3/4 full)

float 7up on top and enjoy.
3:13 pm
My Rob Roy Variation

Into a mixing glass
2 oz of a full-bodied blended scotch (Haig&Haig Pinch recommended)
A swirl of sweet vermouth
A dash of orange bitters
Add ice and stir vigorously
Strain into a chilled cocktail glass
Garnish with a twist of orange peel

Sunday, March 9th, 2008
9:45 pm
Tonight was all about Vodka 7's, yo.

Fill a large glass with ice.

Add 2/3 Monopotowa Vodka.

Add a splash of 7up or Sprite.

Add another layer of Monopotowa.

Top it off with some Skinny Puppy.

Drink and Repeat.
3:01 pm
Saturday Night
Even though I didn't make it out last night.
I still had a bit of fun.
most of it was powered by these.

The Singapore Sling.

4.0 cl . Gin
2.0 cl . Heering Cherry Liqueur (cherry brandy)
0.5 cl . Cointreau
0.5 cl . DOM Bénédictine
1.0 cl . Grenadine
8.0 cl . Pineapple juice
3.0 cl . Fresh lemon juice
1 dash Angostura bitters

Pour over ice in shaker. And serve.

I sat around drinking 4 of these last night and listening to the Blues.
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